Mambazha Pulissery-Mambazha Kalan-Kaalan Recipe -Sadya Recipe
Calories: 489kcal
Mambazha Kalan -Pulissery is a sweet and sour curry simmered in yogurt and coconut gravy. It is then tempered with a few ingredients, that takes the taste of this curry a level higher.
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Ingredients
- 4-6 (or) 2 small mangoes (or) 2 big sized Nattu Manga/Ripe Whole Mango or or Any sweet variety Mango peeled, chopped into pieces
- ½ tsp Turmeric Powder
- ¾ tsp Red Chilly Powder
- ¼ tsp Crushed Black Pepper
- ¼ tsp Roasted Fenugreek Seeds powder dry roast and powdered
- ½ tsp Ghee /Clarified Butter
- 1 Sprig Curry Leaves
- Salt to taste
To Grind :
- ½ cup Grated Coconut
- 4-5 pieces or if your using nadan-nattu manga use 1 small Ripe Mango
- 1½ Cup Thick Sour Yogurt /Curd stirred well
- ½ tsp Cumin Seeds
- 4-5 nos Green Chillies
To Temper
- 2 tsp Coconut Oil
- 1 tsp Mustard Seeds
- 2-3 Whole Dry Red Chilies
- 1 Sprig Curry Leaves
Instructions
- If using nadan/nattu manga(small sweet mango) peel the skin and use whole mango or if using other variety mangoes, then chop them into pieces. But if they are smaller in size, I prefer to add them as a whole.
- In thick bottomed vessel, add mangoes, turmeric powder, red chilly powder, crushed black pepper, curry leaves, salt to taste, along with little water and mix well. If your using nadan/nattu manga (sweet small mango) then don’t add water just squeeze the mangoes well with your hand. (Note : This will bring out the pulp and juice of the mangoes to cook the same)
- Bring to a boil and reduce the fire. Cook the mango mixture well in the pulp and be careful of not burning it. Stirring occasionally until the gravy is thickened to a pouring consistency. (Note : You have to decide about the consistency of the kalan-pulissery remember when once it cools down it thickens further therefore decide on the consistency).
- Meanwhile grind all the ingredients listed above ‘To Grind’ without adding water into a fine paste.
- Add ghee and combine well; now switch off the stove when the mango gravy gets thick and cooked well.
- Add the grounded coconut paste and mix well. (Note: You don’t have to boil this again. Just mix it well.) Let it cool.
- Adjust the salt and add sugar if needed (Note : If the mango is not that ripe then you can add sugar or just skip adding sugar)
- Dry roast the fenugreek seeds to a golden brown and grind to a fine powder and sprinkle the fenugreek powder and set it aside.
- In a frying pan, heat the oil and add the mustard seeds. When these start to splutter, add the rest of the seasoning ingredients and fry till the chilies turn dark brown.
- Pour the seasoning to the kalan-pulissery and cover the dish for 10-15 mins. Let the flavor set.
- Yummy Mambazha pulissery- Mambazha Kalan-Kaalan is ready.Serve with rice along with Kaya Mezhukkupuratti or with any other Spicy Side dish as you wish and enjoy!
Notes
- I will recommend you make this curry fresh with nadan-nattu Manga/South Indian Small little mangoes.If you cannot find the South Indian small Mangoes, you can use any any variety of ripe mangoes for the curry.
- For Kalan-Pulissery the curds/yogurt used must be sour, If you feel if yogurt is not sour enough then just leave in room temperature at least for couple of days.
- Do not cook the curry for longer after adding yogurt, as it might curdle. You can even use sour yogurt in the curry to get a nice sweet-sour taste.
- The color of the curry many vary, so do not worry. The color depends on the variety of mango you opt to make the curry.
- If you wish you can add any other oil, using coconut oil gives authentic & special flavor to the dish.
- The consistency of the curry should be semi-thick, nor too thick neither too watery. If it’s too thick, add in a little hot water to thin it out.
- If you have leftovers you can store it for about a day or two in the refrigerator. Make sure to store it properly in a sealed container and reheat until warm before serving.It will not last more than 2 days.
- You can follow the same recipe and prepare the pulissery using cucumber, pineapple, apple, elephant yam, green plantain, or colocassia, etc.
Nutrition
Serving: 4people | Calories: 489kcal | Carbohydrates: 77g | Protein: 7g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 8mg | Sodium: 140mg | Potassium: 904mg | Fiber: 10g | Sugar: 64g | Vitamin A: 3915IU | Vitamin C: 171mg | Calcium: 154mg | Iron: 3mg
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